''It is vital that you fill your carboys to within an inch or so of the bottom of the airlock stopper.: This prevents your wine from oxidizing and.....''
QUOTE]
I am member of that website too and you have clearly taken your quote out of context to score a point - but missed. Using sulphite is a very basic tenet of good winemaking practice for most home winemakers with very few exceptions. Accordingly, I offer you another quote but from the moderator on that site with direct relevance to the question posed originally early on in this thread as follows:-
"You don't have to add Campden every time you rack, but it really depends on how often you are racking. Assuming you don't have any way to measure SO2 levels, you can again apply a rule of thumb. When sitting in glass containers, very little SO2 dissipates over time. In fact, you really only lose it during the racking process. And even then it's not a lot if you use some caution and don't splash much during racking. What I would suggest is adding a half dose of campden every other time you rack. But no more than one full dose over the course of a year".
Filling wine vessels almost to the cap does indeed inhibit deterioration/oxidation of the wine but it is sublimely stupid to suggest topping up with water to achieve that objective. That is precisely what I said earlier in this thread and if it's good enough for him, me and many others on that thread and elsewhere in the winemaking world worldwide it should be good enough for you. However, you plough your own furrow if you wish but you might well regret your sloppy winemaking practices that you advocate with your appallingly unconvincing wisdom in that field. PMs I recently received are clear about your motives for prolonging this issue - do yourself a favour and just go get a life please.
